Thai Coconut Curry Shrimp with Zucchini Noodles

Dinner 15 mins 470 kcal
Thai Coconut Curry Shrimp with Zucchini Noodles
Calories
470 kcal
Net Carbs
5gg
Fats
38gg
Protein
30gg

"Imagine the vibrant flavors of a Thai street market right on your dinner plate, but without the carb overload. This Thai Coconut Curry Shrimp with Zucchini Noodles delivers juicy, perfectly cooked shrimp bathed in a silky, aromatic coconut curry sauce, all tossed with fresh, spiralized zucchini noodles that soak up every fragrant bite. The dish is not only keto‑friendly, keeping net carbs under 10 g per serving, but also packed with healthy fats from coconut milk and olive oil, making it a satiating dinner that fuels your low‑carb lifestyle. For the best results, use a high‑quality red or green Thai curry paste and let the shrimp simmer just until pink to retain their tenderness. Finish with a squeeze of lime, a handful of cilantro, and a sprinkle of crushed peanuts for extra crunch and flavor depth. This quick‑prep dinner fits perfectly into a busy weeknight schedule while still feeling like a special treat—ideal for anyone craving a taste of Thailand without compromising their keto goals."

Ingredients

Instructions

1

Heat olive oil in a large skillet over medium heat.

2

Add garlic and ginger, sauté for 30 seconds until fragrant.

3

Stir in the curry paste and cook 1 minute, mixing well with the aromatics.

4

Pour in both coconut milks, fish sauce, and sweetener; bring to a gentle simmer.

5

Add the shrimp, season with salt and pepper, and cook 3‑4 minutes until pink and opaque.

6

Meanwhile, toss the zucchini noodles in a separate pan with a pinch of salt for 2 minutes, just until slightly softened.

7

Combine the zucchini noodles with the curry sauce, stirring to coat evenly.

8

Remove from heat, drizzle with lime juice, and garnish with cilantro and crushed peanuts.

9

Serve immediately, enjoying the creamy, low‑carb Thai goodness.

Prep

Gather Ingredients

8 oz (225 g) raw shrimp, peeled and deveined
2 medium zucchini, spiralized into noodles (about 4 cups)
1 tbsp olive oil
1/2 cup full‑fat coconut milk
1/4 cup additional coconut milk
1 tbsp Thai red or green curry paste
1 tsp fresh ginger, grated
1 clove garlic, minced
1 tbsp lime juice
1 tbsp fish sauce
1 tsp erythritol or monk fruit sweetener (optional)
1/4 cup fresh cilantro, chopped
2 tbsp unsalted roasted peanuts, crushed
Salt and pepper to taste
Instructions

Step by Step

1

Heat olive oil in a large skillet over medium heat.

2

Add garlic and ginger, sauté for 30 seconds until fragrant.

3

Stir in the curry paste and cook 1 minute, mixing well with the aromatics.

4

Pour in both coconut milks, fish sauce, and sweetener; bring to a gentle simmer.

5

Add the shrimp, season with salt and pepper, and cook 3‑4 minutes until pink and opaque.

6

Meanwhile, toss the zucchini noodles in a separate pan with a pinch of salt for 2 minutes, just until slightly softened.

7

Combine the zucchini noodles with the curry sauce, stirring to coat evenly.

8

Remove from heat, drizzle with lime juice, and garnish with cilantro and crushed peanuts.

9

Serve immediately, enjoying the creamy, low‑carb Thai goodness.